Jamaican Jerk Chicken Chili
If chili went on a tropical vacation, this would be it. 🌴 Instead of the usual beef + beans situation, this version takes a first-class flight straight to Jamaica with juicy chicken, a splash of jerk marinade, and all the island spices that make you want to put on Bob Marley and start swaying in your kitchen.
Now, if you’ve only ever had jerk chicken off the grill, you might be wondering: does it really work in chili? Oh yes. Jerk seasoning is all about layers—scotch bonnet peppers, thyme, allspice, garlic, and more. We’re using a mild marinade here so it’s flavor-packed without making you breathe fire. (Save that for the brave souls.)
And here’s a fun little food fact: allspice isn’t actually a mix of spices at all. It’s one berry. One. Berry. (Mind-blowing, right?) It just happens to taste like cinnamon, nutmeg, and cloves had a baby, so early traders slapped the name “allspice” on it and called it a day. That magical berry is what gives jerk seasoning its warm, island-y hug.
What You’ll Love About This Chili
- Flavor overload: smoky, spicy-sweet, tangy, and savory all at once.
- Chicken upgrade: thighs or breasts, whichever you love, cut into juicy bites.
- Built for toppings: lime juice, cheddar cheese, sour cream, and don’t forget cornbread on the side (because chili without cornbread is just soup with trust issues).
It’s hearty enough for game day, bold enough to impress friends, and easy enough for a weeknight. Basically, it’s the kind of recipe that earns you “whoa, you made this?” respect at the table.
So, grab your pot, pour yourself something cold, and let’s make chili that’s part comfort food, part vacation. 🌶️🍗
Jamaican Jerk Chicken Chili
Ingredients
- 2–2 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 Tbsp avocado oil
- 1 large white onion diced
- 2 bell peppers 1 red, 1 yellow, diced
- 6 cloves garlic minced
- ¼ cup mild Jamaican jerk marinade
- ¼ cup low-sodium soy sauce
- 2 15 oz cans crushed tomatoes
- 1 Tbsp brown sugar
- 1 tsp chili powder
- 1 cup chicken broth
- 2 tsp kosher salt
- 2 tsp dried thyme
- 2 tsp ground cumin
- ½ tsp ground allspice
- 1 tsp black pepper
- 1 15 oz can kidney beans, drained & rinsed
- 1 15 oz can black beans, drained & rinsed
- Juice of 1 lime
- Shredded cheddar cheese for topping
- Cornbread for serving
- Sour cream for topping
Instructions
- Brown the Chicken: Heat 1 Tbsp oil in a large Dutch oven over medium-high heat. Season chicken lightly with salt & pepper. Add to pot in batches and sear 2–3 minutes per side until lightly browned (it won’t be fully cooked through). Remove to a plate.
- Cook the Aromatics: In the same pot, add the remaining oil. Stir in onions, bell peppers. Cook 5–6 minutes, until softened. Add garlic and cook 1 minute more until fragrant.
- Build the Jerk Base: Stir in jerk marinade, soy sauce, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon. Let it sizzle for 2 minutes to bloom the spices.
- Add Tomatoes + Beans : Pour in crushed tomatoes, kidney beans, and black beans. Stir well, scraping up any browned bits from the bottom of the pot.
- Simmer: Return chicken (and any juices) to the pot. Reduce heat to medium-low, cover partially, and simmer for 30–35 minutes, stirring occasionally, until chicken is tender and chili has thickened.
- Finish : Stir in lime juice. Taste and adjust seasoning (more lime for brightness, salt for balance, jerk marinade for heat).
- Serve: Ladle into bowls. Top with shredded cheddar, sour cream, corn bread, avocado slices, or green onions.
